• Proceedings of the Korean Operations and Management Science Society Conference
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• 2003.05a
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• pp.1179-1185
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• 2003

시뮬레이션 상의 입력모델에 대한 기존의 연구는 과거의 자료를 바탕으로 선형의 모수적인 (parametric) 모형을 개발하는데 초점을 두고 있다. 그러나 이 경우에는 입력이 매우 복잡한 형태를 가지면 모수적인 모형을 잦는 것이 불가능해지므로 비모수적인(non-parametric) 접근방법이 절실한 실정이다 예로 인터넷 트래픽 모델의 시뮬레이션 수행시 입력으로 제공되는 단위 시간당 요구되는 웹 페이지의 수 같은 경우 데이터들 간데 종속관계가 매우 심하고 복잡하여 모수적 모형을 세우는데 어려움이 있다. 이러한 시스템들을 시뮬레이션 방법으로 분석 하고자 할 때, 기존의 trace-driven 시뮬레이션 방법이나 모수적 모형을 찾아 다수의 사실적인 시뮬레이션 입력 자료를 확보하는 것은 현실적으로 어려움이 있다. 따라서. 비모수적인 방법으로 다수의 사실적인 시뮬레이션 입력 자료를 생성하는 것이 필요하다. 이러한 비모수적인 방법에 대한 평가기준 설정은 시뮬레이션 상의 입력 모델에 대한 타당성을 제시한다는 점에서 또한 매우 중요하다. 본 논문에서는 붓트스트 랩의 방법중의 하나인 임계값 붓트스트랩을 이용하여 시뮬레이션 입력 자료 생성 방법을 개발하였고 Turing test를 통해 붓스트랩으로 생성산 입력 시나리오를 검증하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.568-574
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• 2000

Phytofluene was subjected to ozonolysis in ice-cold dichloromethane. The ozonolysis products were fractionated with a silica column and the carbonyl fraction was analyzed by ODS-HPLC with a photodiode array detector. Phytofluene was solubilized in 5% tween 40, and then oxidized by incubating under dim yellow light at 37$^{\circ}C$, 24 hr with continuous shaking. Carbonyl compound and acidic compound were produced. In comparison with autoxidation and ozonolysis, each compound showed the same retention time and UV-vis spectra were identical to the reference cleavage products prepared by ozeonolysis of phytofluene. Absorption spectrum of acidic compound was similar to that of standard 4,5-didehydrogeranyl geranyl acid which is known to possess biological activity. Thus, eccentric cleavage of phytofluene was confirmed to occur in vitro under oxidation condition.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.1
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• pp.137-142
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• 1994

The present paper was carried out to investigate the inhibition of carcinogenic N-nitrosodimethylamine(NDMA) formation by Maillard reactiion products and nondialyzable melanoidins, obtiane dfrom the glucoseamino acids(Lys, Gly, Arg, His) model systems under different pH conditions(pH 1.2, 4.2 and 6.0). Maillard raction products and nondialyzable melanoidins, produced from the 4 model systems, had a inhibitory action of N-nitrosodimethylamine formation. The inhibitiondegree by the nondialyzable mealanoidins. at pH 1.2 was similar to that at pH 4.2 and that by ascorbic acid at pH 1.2 . Inhibitory action of N-nitrosodimehylamine formation by the reduced Maillard reaction products and nondialyzable melanoidins were lower than that of original samples. Accordingly, it is assumed that the inhibition of N-nitrosodimehtylamine formation of Maillard reaction products is due to their reducing powers.

• Journal of Haehwa Medicine
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• v.21 no.1
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• pp.125-133
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• 2012

본 논문은 피부미백에 관한 실험적 연구로서, 봉선화(Impatiens balsamina Linne)의 성분 중에서 하이드록시-나프타-퀴논(hydroxynaphthoquinone)이 멜라닌 생성억제 효능, 색소침착 저해 효과 등의 미백 활성이 있는 것으로 밝혀졌다. 피부흑화(melanogenesis)는 멜라닌 색소생성세포(melanocyte)에서 자외선 등의 자극에 대한 방어기작으로 멜라닌 생성 활동이 증가되고 이로 말미암아 만들어진 다량의 멜라닌이 각질형성세포(keratinocyte)로 전이되어 피부 표피층에 축척된 결과이다. 비록 멜라닌이 피부에 보호작용을 하나 피부의 과색소 침착은 기미, 주근깨, 피부염증 후의 피부흑화, 노인성 색소반점 등을 일으키며 이로 인해 피부미용 상의 불편뿐만 아니라 정신적으로 부정적인 영향을 미쳐 사회활동에 불편을 초래하기도 한다. 멜라닌 생성 과정은 아미노산의 일종인 티로신(tyrosine)에 티로시나제(tyrosinase)라는 효소가 작용하여 도파(DOPA), 도파퀴논(dopaquinone)으로 바뀐 후 비효소적인 산화 반응을 거쳐 만들어 지며, 이것이 피부 내에 이상 침착하여 기미, 검버섯 등이 생기는 것이라고 알려져 있다. 이와 같은 색소침착, 기미, 반점 등의 완화, 예방 및 치료에는 멜라닌 생성을 억제하는 물질, 예를 들면 하이드로퀴논(hydroquinone), 알부틴, 비타민 C 및 그 유도체 등이 개발되어 사용되고 있으나 이 중, 하이드로퀴논은 일단 효과가 인정되고 있지만 감작성이 있기 때문에 일반적으로 사용이 제한되고 있다. 아스콜빈산은 쉽게 산화되어, 이를 배합한 제품에는 변색, 변취가 되는 문제를 야기하고, 식물추출물 유래의 물질들은 식물의 산지에 따라 효능의 차이가 심하여 제품의 균질성이 유지되기 어렵다. 이러한 이유로 많은 멜라닌 생성을 억제하는 물질을 개발하기 위한 연구들이 계속 진행하고 있다. 2-히드록시-[1,4]나프토퀴논 유도체는 다음과 같은 구조를 나타낸다. 상기 구조에서 R은 포화 혹은 불포화된 직쇄 또는 분지쇄의 알킬로서, 바람직하게는 C1 내지 C10의 포화 혹은 불포화된 직쇄 또는 분지쇄의 알킬이고, 보다 바람직하게는 C1 내지 C5의 포화 혹은 불포화된 직쇄 또는 분지쇄의 알킬이다. 실험에 활용된 화합물은 다음과 같은 반응식으로 얻어졌다. 2-히드록시-[1,4]나프토퀴논과 포타슘카보네이트(K2CO3)를 아세토니트릴에 용해한 후, 저온수조로 냉각하고 알킬할라이드를 적당한 당량비로 천천히 적하하여 히드록시기와 에테르(ether) 반응을 통하여 얻어질 수 있다. 상기 반응식에서 R은 C1~10의 포화 또는 불포화된 알킬기로서 직쇄형 또는 분지쇄형 모두 가능하다. 상기 화합물인 2-히드록시-[1,4]나프토퀴논(2-hydroxynaphthoquinone)은 배양된 쥐의 멜라노마 세포에 대하여 하이드로퀴논과 대등한 멜라닌 생성 억제효과를 보였다. 하이드로퀴논은 저농도에서 강력한 멜라닌 생성 억제효과를 보이지만 상기 화합물들은 보다 낮은 농도에서도 세포독성을 나타내지 않으며 하이드로퀴논보다 높은 멜라닌 생성 억제 효과를 보였다.

• Journal of fish pathology
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• v.10 no.2
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• pp.113-123
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• 1997

Concerned to the life cycle of Ichthyophthirius multifiliis, the biological characteristic of the parasites was studied in the rainbow trout (Oncorhynchus mykiss) and the Korean catfish (Silurus asotus) Under the experimental condition of $9^{\circ}C$- $28^{\circ}C$, tomitogenesis rate was positively proportional to water temperature, but not at over $28^{\circ}C$. The protomonts showed a high rate of tomitogenesis at $26^{\circ}C$ in comparision with other temperature conditions. Temperature affected tomitogenesis rate which resulted from the various conditions of salinity, pH and formalin concentration. The protomonts showed a high rate of tomitogenesis at pH 6.9 in comparision with other pH conditions at all temperatures tested. This result revealed that the opitimum pH for tomitogenesis was 6.9. The protomont had more tolerance against salinity and formalin concentration at low temperature ($18^{\circ}C$) than at high one ($22^{\circ}C$). Both trophont and protomont were not infective, but theront was infective.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.10
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• pp.1638-1648
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• 2013

To promote the utilization of wild edible plants, this study examined blanching, drying, and fermentation as methods for enhancing the functionality of Hemerocallis coreana Nakai. Specimens fermented for 24 hours at a fermentation temperature of $50^{\circ}C$, with a relative humidity of 65%, contained the highest amount of organic acid (18,109.82 mg/100 g). For the blanched; specimens, total organic acid content decreased about 30% compared with the freeze-dried specimens. The main organic acid of Hemerocallis coreana Nakai was confirmed as succinic acid. After fermentation, free sugars decreased; in particular, specimens fermented at a relative humidity of 80% showed a 32~75% reduction in free sugar compared with the freeze-dried specimens. In terms of amino acid content, Hemerocallis coreana Nakai was mainly composed of valine, isoleucine, and phenylalanine. In fermented specimens the total amino acid content was highest in a moderately fermented (17 hr) specimen, (1,010.71 mg/100 g fresh wt.), but decreased in the maximally fermented (24 hr) specimen. The longer the fermentation, the higher the decrease in non-essential amino acids content, while the content of more essential amino acids consistently increased. In conclusion, since seasoned Hemerocallis coreana Nakai contains a considerable amount of glutamine and asparagine, it has a fresh sour and sweet taste; thus, it will likely be a highly preferred wild edible plant. Also, with an increase of essential amino acids after fermentation, Hemerocallis coreana Nakai is excellent in terms of nutrition. Thus, it may be possible to utilize fermented Hemerocallis coreana Nakai in the development of diverse products.

• The Journal of Engineering Geology
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• v.34 no.3
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• pp.367-379
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• 2024

We analyzed the changes in the properties of the Mudeungsan tuff by conducting an artificial weathering experiment based on the climatic conditions of Mudeungsan National Park, to evaluate the long-term stability of the columnar jointing in the tuff. The climate of Mudeungsan National Park over 20 years suggests the temperature conditions for freeze-thaw are -20 to 30℃. The change in tuff properties due to weathering were estimated by measuring the elastic wave velocity, which was measured after every 40 freeze-thaw cycles. Based on the origin of the Mudeungsan tuff and fracture distribution in the tuff, the elastic wave velocity in samples from 24 locations was measured at regular intervals in the axial and radial directions. The axial elastic wave velocity of the Mudeungsan tuff is 5,187~5,367 m/s, and the radial elastic wave velocity is 4,001~5,290 m/s. As a result of 200 freeze-thaw cycles, the axial elastic wave velocity decreased by 5.53% for sample MT-1, 4.89% for MT-2, and 5.36% for MT-3. The radial elastic wave velocity decreased by 20.00% for MT-1, 17.02% for MT-2, and 19.84% for MT-3. The decrease in elastic wave velocity due to the freeze-thaw cycles is greater for low values of elastic wave velocity. For the axial elastic wave velocity, the weathering is accelerated after 120 cycles and, for the radial elastic wave velocity, weathering actively progresses from the start of the freeze-thaw cycles. In summary, for a low elastic wave velocity, experimental weathering results in a large decrease in elastic wave velocity. In addition, the Mudeungsan tuff and its columnar joints have a distinct anisotropy.

• Food Science and Preservation
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• v.15 no.2
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• pp.317-324
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• 2008

This study investigated the effect of 12 different commercial yeast strains on the characteristics of fermentation and wine quality. All yeast strains had more rapid fermentation at higher temperatures. Wines fermented with the AR2, EC-1118, Premier Cuvee, and RC212 strains had faster sedimentation rates than wines fermented with the other strains. Wines fermented with EC-1118, Montrachet, and Primeur had low titratable acidity whereas wines fermented with D47 and VR5 had high titratable acidity. There was a correlation (r = 0.826) between tannin content and wine redness. Wines fermented with Fermivin, Montrachet, Primeur, VR5, Noble, and Merit strains produced lower levels of sulfur dioxide during fermentation. Wines fermented with D47, K1V-1116, AR2, and VR5 had high concentrations of glycerol, a compound known to add to "mouth feel". Wines fermented with the Fermivin, Montrachet, and Noble strains had lower concentrations of volatile acids than wines fermented with the other strains.

• Korean Journal of Agricultural Science
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• v.4 no.2
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• pp.173-177
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• 1977

These experiments were conducted to investigate the formation of organic acid and ethanol during fermentation by three yeast strains. One of these was industrial strain (No.7) from Japan, and the others were wild types (No. 47, No. 239) isolated from Takju-mash and Strawbery, respectively. Conditions of fermentation were varied by differing the supply of oxygen (air), and by using different fermentation media The results obtained were as follows: 1) All the yeast strains produced higher amount of total organic acid and ethanol under the conditions which were aerobic, i.e. the flasks were opened during fermentation, than in case of using the flasks with fermentation bung. 2) Organic acid and ethanol were produced rapidly in the mash medium than in the semi-synthetic medium, i.e. total amount of organic acid and ethanol was maximized in a short time in the mash medium. 3) On the mash medium, the highest amount of organic acid was obtained by the strain No. 239, the next by No. 7 and the lowest by No. 47. Ethanol was produced on this medium with decreacing order of No. 47, No. 239, and No. 7. 4) The strain No. 239 was proved to be a powerful organic acid producer, yielding higher amount of organic acid especially under the aerobic conditions. 5) Above results suggests that the strain No. 239 could be of useful in alcoholic drink industry, due to its powerful ethanol-producing characteristic accompaning with high yielding of organic acids.

• Applied Biological Chemistry
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• v.40 no.6
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• pp.484-489
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• 1997

The characteristics of growth and esterase activity of bacterial strains isolated from acid hydrolysed soybean protein were examined. All the isolated strains having decomposition activity of p-hydroxybenzoic acid butyl ester and esterase producing activity were identified as Bacillus sp. by morphological and biochemical methods. The specific growth rates, esterase activities and p-hydroxybenzoic acid butyl ester decomposition activities of isolated strains were $0.844{\sim}1.213\;h^{-1}$, $21{\sim}222\;mU/ml$ and $5.4{\sim}8.1\;mU/ml$, respectively. In the fermentation of Bacillus sp. KB8 strain which had the highest esterase producing activity, growth, extracellular excretion and intracellular synthesis of esterase were inhibited by adding NaCl in the culture broth. Esterase producing activity gradually increased after late exponential growth phase, until maximum value of 420 mU/ml reached after 64 hours culture period. Esterase of Bacillus sp. KB8 strain was stable up to $50^{\circ}C$ for 30 minutes, but was inactivated by heating for 30 minutes at $70^{\circ}C$. The enzyme activity exponentially decreased during the incubation time at the temperatures of $60^{\circ}C$ and $65^{\circ}C$.